Monday, February 16, 2009

James Beard Dinner Menu Course 1

The picture above is a poster hanging in the middle of the city of Logrono in Spains Rioja Region. A Truffle Festival! we definitly need one of those festivals Boston !

Just finished a great weekend at Tastings..Valentines Day Pre Fixe menu sold well,and the new Wagyu Beef dish is just flying out of the kitchen. Now its on to developing the dishes we will serving at the James Beard House.I will be posting a course every week, (with pictures.... I promise)and let you all follow the development of our dishes for the dinner. This week the dish we are focusing on is our first course.

Nantucket Bay Scallops w/ Meyer Lemon "Ceviche" Dressing and Winter Black Truffles.
Everyone keeps asking us what "ceviche dressing" is, Matt and I like to keep things under out hat for a while, actually we have an idea, but no clue what it is or how its going to turn out, we just put it in parenthesis.

We have decided that we will deconstructing a classic Peruvian ceviche marinade.
-Meyer Lemon "leche de tigre" Fluid Gel
-Dehydrated Red Onion
-Rocoto(Andean chili)air
-Micro cilantro
-Seared Nantucket Bay Scallops
-Fresh Black Truffles

We will be running this as a feature for the weekend, Ill get some pics posted asap...

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